Shanghai Noodles with Sliced Beef and Garlic Chives… adulterated from Stephanie Alexander at Cuisine.
This is easy and quite delicious. Make sure you use the best steak you can find. I added red chilli because it needed more va va voom. Plus remember you need an hour to marinate the meat. Then you stir fry it with noodles and capsicum and toss in more sauce. Voila!
You need for 2 fashion editors, 10 models or one big hungry bloke:
150g rump steak, topside or porterhouse, thinly sliced against the grain
250g thick, fresh Shanghai wheat noodles
1½ tbsp peanut oil
1 tbsp oyster sauce
2 tsp dark soy sauce
1 tsp white sugar
1 red capsicum, seeded and sliced
60g garlic chives, cut into 5mm lengths
Tip: It needs the garlic chives so don’t try it with boring old garden variety chives because it won’t be the same. Scientific tests have proved it.
Serve with a handful coriander if you love it.
1 clove garlic, finely chopped
2 tsp oyster sauce
2 tsp light soy sauce
1 tsp white sugar
2 tsp cornflour
A few drops sesame oil
- Change out of Chanel tweed jacket. No one want to cook in that.
- Climb into Gucci leisure suit.
- Pour a big glass of wine.
- Take a deep breath and relax.
- First of all make the marinade by mixing all the marinade ingredients in a bowl.
- Slice the beef and toss with the marinade.
- Pop in the fridge and let it marinate for an hour.
- Pour another wine. Hic!
- Time to cook the noodles: so boil some water, toss in noodles.
- Cook for about 3 minutes, then drain and run under cold water so they are not gooey.
- Moisterise with a few drops of the peanut oil and give it a toss. Set aside for a little alone time.
- Before you stir fry the meat mix together the oyster sauce, dark soy sauce and sugar and set aside.
- Pour another wine. Then slice the capsicum into chic small slices.
- Find wok and splash in peanut oil. You can never have enough moisteriser.
- Throw in and stir-fry the lovely red capsicum for about a minute so that it stays crunchy.
- Toss in the beef with the marinade and cook for about a minute or so. You don’t want to over cook the meat.
- Now toss in the noodles and the chic green garlic chives and give it a stir-fry for about two minutes.
- Toss in the extra sauce to add more richness.
- The noodles should be as glossy brown as Lindsay Lohan on a bad day.
- Serve hot accessorised with lots of sliced red chilli scattered over it.
- Some coriander could be lovely too.